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- 4 large bell peppers (red, yellow, or green), diced - 1 cup quinoa, rinsed - 1 can black beans (15 oz), rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (with juice) - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups shredded cheese (cheddar or a blend) - 1/4 cup fresh cilantro, chopped (optional for garnish) - 2 tablespoons olive oil Gathering fresh ingredients is key to a great dish. I love using large bell peppers for color and taste. You can pick red, yellow, or green. Each adds a unique flavor. Quinoa brings a nutty touch and is a perfect grain base. Black beans add protein and fiber, making the meal hearty. Corn gives a nice sweetness and crunch. Diced tomatoes add moisture and acidity. Spices like cumin and smoked paprika round out the flavors. Salt and pepper are must-haves for seasoning. Don't forget the cheese! I prefer a blend or cheddar, which melts beautifully. Lastly, fresh cilantro is optional but adds a bright finish if you like it. With these ingredients, you can create a dish that is both comforting and fun. You will impress your family and friends with this cheesy stuffed pepper casserole! - Preheat oven to 375°F (190°C). - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 4 diced bell peppers to the skillet. - Sauté for about 5 minutes, until they start to soften. - In the same skillet, add 1 cup of rinsed quinoa. - Add 1 can of black beans, 1 cup of corn, and 1 cup of diced tomatoes. - Stir in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. - Season with salt and pepper to taste. - Mix everything well and cook for another 2-3 minutes. - Transfer the mixture to a greased 9x13 inch casserole dish. - Spread it evenly across the bottom. - Sprinkle 1 cup of shredded cheese over the top. - Cover the dish with aluminum foil. - Bake for 25 minutes. - After 25 minutes, remove the foil. - Bake for an additional 10-15 minutes until the cheese is bubbly and golden. You can swap quinoa for rice or couscous if you prefer. For beans, kidney or pinto beans work well too. If you want to change the cheese, try mozzarella for a milder taste or pepper jack for a spicy kick. There are many options to make this dish your own. To ensure even cooking, cut your bell peppers into similar sizes. This helps them cook at the same rate. When you bake, cover the dish with foil first. This keeps moisture in and helps the dish cook through. For cheese that melts perfectly, use a mix of cheeses. Shredded cheese blends melt better than blocks. Pair your casserole with a fresh salad or some crusty bread. A light vinaigrette salad complements the rich flavors. For garnishes, fresh cilantro adds a pop of color and flavor. You can also sprinkle some green onions on top for extra crunch. {{image_2}} You can easily adapt this casserole to fit your diet. For a vegan version, swap regular cheese for plant-based cheese. It melts well and keeps the cheesy flavor. For gluten-free options, ensure your quinoa is labeled gluten-free. You can also use brown rice if you prefer. Want to spice things up? Add jalapeños or other hot peppers for a kick. You can also mix in herbs like oregano or basil. These herbs add freshness and depth to your dish. Feel free to experiment with spices like chili powder or garlic powder too. This casserole is great for adding your favorite proteins. Ground turkey or beef blends well into the mix. If you want a lighter dish, try adding more veggies. Chopped spinach, zucchini, or mushrooms work nicely. You can even toss in a mix of your favorite vegetables for extra nutrition. To keep your Cheesy Stuffed Pepper Casserole fresh, store it in the fridge. Place the leftovers in an airtight container. Make sure to seal it well to keep moisture from getting in. This dish stays good for about 3 to 4 days in the refrigerator. You can reheat your casserole in two ways: the oven or the microwave. If you want the cheese to stay nice, use the oven. Preheat it to 350°F (175°C) and warm the casserole for about 15-20 minutes. Cover it with foil to avoid drying out. If you're in a hurry, the microwave works too. Heat it in 1-minute bursts, checking often. Just remember, the cheese might not be as gooey. You can freeze Cheesy Stuffed Pepper Casserole before or after baking. To freeze before baking, wrap the dish tightly with plastic wrap and then foil. This helps keep it fresh. If you want to freeze it after baking, let it cool first. Then, store it in a freezer-safe container. When you're ready to eat, thaw it in the fridge overnight. Bake it at 350°F (175°C) for about 30-40 minutes until it's hot. Cheesy Stuffed Pepper Casserole stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container to keep it tasty. If you want to enjoy it longer, consider freezing it. Yes, you can make this dish ahead of time. Prepare the casserole up to the baking step and cover it. Store it in the fridge for up to 24 hours. When you're ready, just bake it as directed. This makes meal prep easy! You can pair this casserole with several sides. Here are some tasty options: - Salad: A fresh green salad with vinaigrette adds crunch. - Rice or Quinoa: Serve alongside to soak up extra sauce. - Guacamole: This creamy dip complements the flavors well. - Sour Cream: A dollop adds richness and coolness. - Beverages: Try a light beer or a fruity soda for a fun pairing. Feel free to mix and match these ideas to create your perfect meal! In this blog post, we explored a delicious Cheesy Stuffed Pepper Casserole, from ingredients to storage. You learned how to prepare this dish step by step. We shared tips on substitutes and cooking methods to make it your own. Plus, you found ways to customize it for different diets and flavors. Enjoying this recipe can bring joy to your meals. Remember, cooking is fun and allows you to get creative! Try out these ideas and share your own twists on this tasty dish.

Cheesy Stuffed Pepper Casserole

Delight in the flavors of this cheesy stuffed pepper casserole, a perfect blend of bell peppers, quinoa, black beans, and rich cheese! This comforting dish is not only delicious but also packed with nutritious ingredients. With easy-to-follow instructions, you'll create a family favorite in no time. Ready to impress your taste buds? Click through to discover the full recipe and make mealtime a hit!
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Ingredients
  

4 large bell peppers (red, yellow, or green), diced

1 cup quinoa, rinsed

1 can black beans (15 oz), rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (with juice)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups shredded cheese (cheddar or a blend)

1/4 cup fresh cilantro, chopped (optional for garnish)

2 tablespoons olive oil

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat olive oil over medium heat. Add the diced bell peppers and sauté for about 5 minutes, until they begin to soften.

      Stir in the quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix thoroughly and cook for another 2-3 minutes to let the spices awaken.

        Transfer the mixture into a greased 9x13 inch casserole dish. Spread it evenly across the bottom.

          Sprinkle 1 cup of shredded cheese over the entire mixture.

            Cover the dish with aluminum foil and bake for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

                Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired.

                  - Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6